Recipe: Easy Boston Cream Cake

Prepare cake mix according to box directions.
Pour the batter into the prepared pan and bake for 25 to 30 minutes , or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes .
2. Preparation of the Pastry Cream
In a bowl, whisk the pudding mix with the cold milk for 2 to 3 minutes, until thickened.
Store in the refrigerator.
3. Prepare the Cake for the Filling
Once the cake has cooled, use the handle of a wooden spoon to poke holes all over the cake, spaced about 1 inch apart.
Pour the pastry cream over the cake, making sure it gets into the holes. Spread evenly.
Place the cake in the refrigerator for at least 1 hour to allow the filling to set.
4. Preparation of the Chocolate Ganache
Heat heavy cream over medium heat until lightly simmering (do not let boil).
Pour the hot cream over the chocolate chips in a bowl. Let sit for 2-3 minutes.
Mix until the ganache is smooth and glossy.
5. Final Assembly
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